Recipe: Assorted Recipes (20) - 09-11-99 Recipe Swap (updated)
Recipe Collections20 ASSORTED RECIPES
Recipe Swap - September 11, 1999
RECIPES IN THIS FILE:
Lemon Chicken, Hunan Style
Apple Tart
Butter Prawns with Toasted Coconut
Chicken Tenders (like Cracker Barrel)
Apple Cheese Bake
Desperation Chicken Noodle Soup
Chilli Prawns with Cashew Nuts
Caramelized Pork Slices
Sesame Pork with Garlic Cream Sauce
Pork Chops and Apples
Ranch Chicken
Gingered Orange and Peanut Chicken
Zesty Roasted Chicken and Potatoes
Pot Roast of Brisket with Gravy
Carrot Ring
Spinach Noodle Kugel
Vegetable Tsimmes
Roasted Potatoes with Herbs and Garlic
Rugelach
Banana Cake
From: Susan,IL: I found this recipe out of a Betty Crocker Monthly magazine about 12 years ago. Somehow over the years, the recipe managed to disappear from the book. Recently I ran across Betty Crocker Web-site and asked if there was any way to locate this missing recipe. I got a response back from "Betty Crocker" with my long-lost recipe! It is really good!
LEMON CHICKEN, HUNAN STYLE
Source: A very old Betty Crocker Monthly Cookbook
Makes 6 servings
3 large whole chicken breasts (about 2 1/2 pounds)
Vegetable oil
1/4 cup all-purpose flour
1/4 cup water
1 egg
2 tablespoons cornstarch
2 tablespoons vegetable oil
1 teaspoon salt
1 teaspoon soy sauce
1/4 teaspoon baking soda
Lemon Sauce (for serving, recipe follows)
1/2 lemon, thinly sliced (to garnish)
Remove bones and skin from chicken; cut chicken into halves. Heat oil (1- to 1 1/2-inches) to 360 degrees F.
Beat remaining ingredients except Lemon Sauce and lemon slices with hand beater until smooth.
Dip chicken pieces one at a time into batter. Fry 2 pieces at a time until golden brown, turning once, about 7 minutes; drain. Repeat with remaining chicken.
TO SERVE:
Cut chicken crosswise into 1/2-inch slices; arrange in single layer on heated platter. Keep warm. Prepare Lemon Sauce; pour over chicken. Garnish with lemon slices.
LEMON SAUCE
1/2 cup water
1/2 teaspoon grated lemon peel
1/4 cup lemon juice
1/4 cup honey
1 tablespoon catsup
1/2 teaspoon instant chicken bouillon
1/2 teaspoon salt
1 clove garlic, finely chopped
1 tablespoon cornstarch
1 tablespoon cold water
Heat 1/2 cup water, the lemon peel, lemon juice, honey, catsup, bouillon, salt and garlic to boiling.
Mix cornstarch and 1 tablespoon cold water; stir into sauce. Cook and stir until thickened, about 30 seconds.
TO MAKE AHEAD:
After frying chicken, cover and refrigerate no longer than 24 hours. Heat chicken on ungreased cookie sheet in 400 degree F oven until hot, 10 to 12 minutes. Cut crosswise into 1/2-inch slices.
APPLE TART
From: Becky,LA
1 refrigerated pie crust (I use Pillsbury)
3 cups sliced apples (I don't peel)
1 tsp. ground cinnamon
Brown sugar substitute to equal 1 cup sugar
Place pie crust on cookie sheet.
Mix apples, sugar substitute and cinnamon in bowl.
Pile apples in middle of pastry. Pull edges up toward the center, leaving a hole in center.
Bake at 350 degrees F for about 1 hour.
BUTTER PRAWNS WITH TOASTED COCONUT
From: Lina, Mal
500 g large prawns, feelers trimmed
1/2 teaspoon salt
1/2 teaspoon ground black pepper
FOR THE OMELET:
2 eggs, beaten
1 teaspoon light soya sauce
1/4 teaspoon salt
1/2 teaspoon ground black pepper
90 g butter
60 g pan tasted grated coconut, blended in electric blender
2 teaspoon sugar
1/2 teaspoon salt
6 chilies , finely sliced
Spring onion and coriander leaves, chopped
Juice of 1 small lime
Season prawns with salt and pepper
Make thin omelet with omelet ingredients and chop finely. Set aside.
Heat oil and deep fry prawns until just cooked. Drain.
Heat butter over low heat, put in toasted coconut, sugar, salt and chilies. Toss well and cook until fragrant. Add finely chopped omelet, spring onions, coriander leaves and lime juice.
Add prawns and toss until well coated with omelet mixture. Serve hot.
CHICKEN TENDERS (LIKE CRACKER BARREL)
From: Debbie D., AL
1 lb. boneless, skinless chicken breasts, cut into strips
1/2 cup Italian dressing
1 1/2 tsp. honey
1 tsp. lime juice
Combine the dressing, honey and lime juice. Place the marinade in a plastic zipper bag and put in the chicken breasts. Let the chicken marinate for at least one hour before grilling.
I used the Maverick Healthy Grill to cook these and they were delicious. Our daughter thought that they were better than Cracker Barrel's!
APPLE CHEESE BAKE
From: Cyndi,IL
This is great for breakfast, lunch or dinner -- as a main dish, a side dish -- whatever! Enjoy!
18 cooking apples, peeled, cored, and sliced
2 cups flour
2 cups sugar
26 ounces of shredded Cheddar
2 sleeves buttery round crackers, crumbled (Ritz crackers)
1 cup melted margarine/butter
Simmer apple slices in boiling water until tender; remove from the water and drain. Place a layer of the apples in a buttered casserole dish. Set remaining apples aside.
Mix together the remaining ingredients for the crumb mixture and place a layer over the apples in the baking dish; repeat layering (apples, crumb mixture, apples....) until ingredients are used and crumb mixture ends up on top.
Bake at 350 degrees F for 35 to 45 minutes.
DESPERATION CHICKEN NOODLE SOUP
From: Debbie D., AL
I call this desperation soup because I was planning on making Julie's Tortellini Soup. After I had browned the mushrooms, onions, and garlic, I discovered that I had no tortellini. Knowing that my husband LOVES chicken noodle soup, I substituted the chicken broth for beef broth and added fine egg noodles instead of the tortellini. He has eaten it THREE times since Tuesday and I think that he would eat it again for supper tonight!
2 tbsp. olive oil
1 onion, chopped
1/2 pkg. carrots (I use the kind that were already cut into chips)
1 (4 oz.) can mushrooms, drained
2 tbsp. garlic, minced
2 quarts chicken broth (I used canned)
1 pkg. fine egg noodles
1/2 cup white wine
1 pkg. spinach (I use the kind that's already stemmed and washed)
Heat olive oil in a large stockpot. Add onions, carrots, mushrooms and garlic to the oil and cook until onions are transparent.
Put the chicken broth into the stockpot and bring to a boil. Add cup of white wine. Add the noodles and cook until the noodles are done.
When the noodles are finished cooking, add 1 pkg. spinach chopped and heat through. This makes a LARGE pot of chicken soup.
CHILLI PRAWNS WITH CASHEW NUTS
From: Lina, Mal
500 g shelled prawns, slit and deveined
SEASONING INGREDIENTS:
1 dessert spoon light soya sauce
1 dessert spoon oyster sauce
1 teaspoon ginger juice
1/4 teaspoon salt
2 tablespoon water
2 teaspoon cornflour
2 tablespoon oil
3 coves garlic (minced)
30g dried chillies, cut into 2, washed and drained
SAUCE INGREDIENTS:
1 dessert spoon light soya sauce
1 dessert spoon oyster sauce
1 teaspoon ginger juice
1 teaspoon sesame oil
1/2 teaspoon thick soya sauce
2 teaspoon sugar
TO FINISH:
2 tablespoon roasted cashew nuts
1 teaspoon cornflour combined with 2 tablespoon water
Marinate prawns in seasoning ingredients for at least 20 minutes.
Heat oil in wok and stir fry garlic until fragrant. Add dried chillies and stir fry over medium heat for about 30 seconds.
Put in prawns and cook over high heat until prawns change color. Add combined sauce ingredients and stir fry until prawns are cooked.
Stir in cashew nuts and cornflour thickening.
CARAMELIZED PORK SLICES
Source: Betty Crocker's Good and Easy Cookbook
From: Debbie D., AL
Makes 4 servings
"Serve these slightly sweet pork slices over noodles, rice or with baked or mashed sweet potatoes."
1 pound pork tenderloin, cut into 1/2-inch slices
2 cloves garlic, finely chopped
2 tablespoons packed brown sugar
1 tablespoon orange juice
1 tablespoon molasses
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Spray a 10-inch nonstick skillet with nonstick cooking spray; heat oven medium-high heat.
Cook pork and garlic in skillet 6 to 8 minutes, turning occasionally, until pork is light brown and slightly pink in center. Drain if necessary.
Stir in remaining ingredients; cook until mixture thickens and coats pork.
SESAME PORK WITH GARLIC CREAM SAUCE
From: Debbie D., AL
1 1/2 pounds pork tenderloin
1 tbsp. vegetable oil
1 tbsp. sesame seeds, divided use
FOR THE GARLIC CREAM SAUCE:
1 tbsp. butter or margarine
2 cloves garlic, minced
1 (3 oz.) pkg. cream cheese, cut into cubes
1/3 cup milk
1 tbsp. chopped green onions
Set oven control to broil.
Cut pork into 1/2-inch slices. Brush oil over pork. Place pork on rack in broiler pan. Sprinkle with half of the sesame seeds.
Broil pork 4-6-inches from heat for 6 minutes; turn. Sprinkle with remaining sesame seeds. Broil about 5 minutes longer or until pork is done.
Melt butter in 10-inch skillet over medium heat. Cook garlic in butter about 2 minutes, stirring occasionally, until softened.
Reduce heat to low. Stir cream cheese and milk into garlic mixture. Cook about 1 minute, stirring constantly, until smooth and hot. Stir in green onions.
Serve sauce with pork. YUMMY!
PORK CHOPS AND APPLES
From: Debbie D., AL
6 pork rib chops, 1/2-inch thick (about 1 1/2 pounds total)
3 or 4 unpeeled apples, sliced
1/4 cup brown sugar, firmly packed
1/2 tsp. ground cinnamon
2 tbsp. butter or margarine
Heat oven to 350 degrees F. Grease a 13x9-inch baking dish.
Spray 10-inch skillet with PAM; heat over medium heat. Cook pork in skillet about 5 minutes, turning once, until brown.
Place apple slices in baking dish. Sprinkle with brown sugar and cinnamon; dot with butter. Top with pork.
Cover and bake about 1 hour or until pork is done and apples are tender.
RANCH CHICKEN
From: Debbie D., AL
4 skinless, boneless chicken breast halves (about 1 pound)
1/4 cup ranch dressing
1/3 cup dry bread crumbs
2 tbsp. olive or vegetable oil
Dip chicken into dressing, then coat with bread crumbs.
Heat oil in 12-inch nonstick skillet over medium-high heat. Cook chicken in oil 12-15 minutes, turning once until outside is golden brown and juice is no longer pink when centers of thickest pieces are cut.
GINGERED ORANGE AND PEANUT CHICKEN
From: Debbie D., AL
1/3 cup orange juice
1/4 cup creamy peanut butter
1/2 tsp. ground ginger
6 boneless, skinless chicken breast halves (about 1 1/2 pounds)
1 1/4 cups finely chopped salted peanuts.
Heat oven to 400 degrees F. Grease a 13x9-inch baking pan.
Gradually stir orange juice into peanut butter into medium bowl. Stir in ginger.
Dip chicken into peanut butter mixture, then coat with peanuts. Place in pan.
Bake uncovered 25-35 minutes, turning once, until chicken is done.
ZESTY ROASTED CHICKEN AND POTATOES
From: Debbie D., AL
6 skinless, boneless chicken breast halves
1 pound small red potatoes, cut in quarters
1/3 cup mayonnaise or salad dressing (I use ranch salad dressing)
3 tbsp. Dijon mustard
1/2 tsp. ground black pepper
2 cloves garlic, crushed
Chopped fresh chives or green onion (optional, to garnish)
Heat oven to 350 degrees F. Grease a (15 1/2 x 10 1/2 x 1-inch) jelly roll pan.
Place chicken and potatoes in prepared pan. Mix with remaining ingredients except for the chopped chives or green onions.
Bake uncovered 30-35 minutes or until potatoes are tender and chicken is done.
Sprinkle with chopped green onions.
POT ROAST OF BRISKET WITH GRAVY
From: Gina, Fla
Makes 8-10 servings
3 cloves of garlic, minced
Salt and freshly ground black pepper
1 (5 lb.) first-cut brisket
2 large onions, peeled and cut into eighths
2 lbs. carrots, scraped and cut into slices
1 cup dry red wine
Preheat oven to 500 degrees F.
Make a paste with the garlic, salt and pepper. Rub the paste onto both sides of brisket. Put the meat into a roasting pan, fat side up and roast until very brown, 15-20 minutes.
Remove the brisket from the oven and lower the heat to 350 degrees F.
Strew the onions over the bottom of the pan. Replace the meat and put the carrots on top. Pour the wine into the pan.
Cover the meat with aluminum foil and roast for 2 to 2 1/2 hours or until the meat is tender.
Remove the meat and carrots to a plate and keep warm or refrigerate. Pour the liquid and onions into a bowl. Refrigerate or freeze the liquid until the fat rises to the top and can easily be removed.
Put the liquids and onions in a processor or blender and puree.
Slice the meat and put it back in the pan for a few minutes with the gravy to heat up. Serve with the carrots, reheating if necessary.
CARROT RING
From: Gina, Fla
Makes 6-8 servings
1 1/2 lbs. carrots, scraped and sliced into thin rounds
1 cup brown sugar
1 1/2 cups vegetable shortening
4 eggs, separated
2 1/2 cups flour
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
3 tbsp. lemon juice
1 tsp. grated lemon peel
1 tsp. almond extract
2 tbsp. water
Cook the carrots in boiling salted water for 15-20 minutes until very tender. Drain well and puree.
Preheat the oven to 350 degrees F and grease an 8-cup mold or Bundt pan.
Cream together the brown sugar and shortening, add the egg yolks and the carrot puree; set aside.
Sift the flour with the baking powder and baking soda and salt. Add to the carrot mixture alternately with the lemon juice, lemon peel and extract and 2 tbsp. water; set aside.
Beat the egg whites until stiff but not dry and fold into carrot mixture then gently turn into the prepared pan.
Bake for 50 minutes to an hour until the ring is puffed and the top is slightly cracked and lightly colored.
Invert the ring onto a serving dish.
SPINACH NOODLE KUGEL
From: Gina, Fla
Makes 6-8 servings
This recipe can easily be doubled.
1 onion, chopped
1 (1/2 cup) stick butter, divided use
1 (8 oz.) pkg. noodles (fine or medium)
2 pkg. Birds Eye Creamed Spinach, thawed and cooked according to package directions
1 (8 oz.) container sour cream
2 eggs, beaten
Bread crumbs (to sprinkle on top)
Salt and peppe,r to taste
Saute onion in 1/4 stick butter until golden.
Cook noodles according to directions on package. Drain noodles and toss with the remaining 1/2 stick butter. Add the spinach, sour cream, eggs, sauteed onions and salt and pepper to your taste; blend well.
Pour into a buttered casserole dish and sprinkle with bread crumbs.
Bake at 350 degrees F for 45-60 minutes. YUMMY!!!
VEGETABLE TSIMMES
From: Gina, Fla
Makes 8-10 servings
3 large sweet potatoes, peeled and sliced
4 large carrots, thinly sliced
1 small butternut squash, peeled, seeded and sliced
1/4 cup raisins
1/4 cup prunes
1/4 cup golden raisins
1/4 cup chopped dates
Grated rind of 1 orange
Juice of 1 lemon
2 tbsp. brown sugar
1/4 cup honey
Layer all fruit and veggies in a 9x13-inch baking pan. Sprinkle with remaining ingredients.
Cover with foil and bake at 350 degrees F for 1 1/2 to 2 hours until vegetables are tender.
ROASTED POTATOES WITH HERBS AND GARLIC
From: Gina, Fla
2 lbs. small red potatoes, cleaned and quartered
2 large cloves garlic, thinly sliced
2 tbsp. olive oil
1/2 tsp. dried savory
1/2 tsp. dried thyme
1/2 tsp. dried marjoram
Salt and pepper to taste
Toss the potatoes with the other ingredients. Salt and pepper to taste.
Roast in a large baking pan at 500 degrees F for 30 minutes, stirring one or twice.
RUGELACH
From: Gina, Fla
Makes 32 delicious cookies
1/2 lb. unsalted butter, softened
1 (8 oz.) pkg. cream cheese, softened
2 cups flour
FOR THE FILLING:
1/2 cup sugar (and 1/4 sugar for topping)
1/2 cup seedless raisins
1 tsp. ground cinnamon
1 cup finely chopped walnuts
Cream butter and cream cheese together. Beat in flour little by little. Knead dough till all flour is incorporated. Wrap in plastic and refrigerate 1 hour.
Divide dough into two balls. Wrap up 1 ball and refrigerate and roll out the other ball into a circle about 1/16-thick on a lightly floured surface. Cut into 16 pie shaped wedges.
Combine the 1/2 cup sugar with the remaining ingredients for the filling. Sprinkle filling onto the top and roll up each wedge starting at wide end. Sprinkle with 1/4 cup sugar. Place on a greased cookie sheet.
Bake at 375 degrees F for 15-18 minutes.
These freeze well also.
BANANA CAKE
From: Gina, Fla
3 cups sugar
4 cups flour
1 tsp. baking powder
3 tsp. baking soda
6 ripe bananas
4 large eggs
1 cup canola oil
1/2 cup orange juice
1 1/2 tsp. vanilla extract
12 oz. semisweet chocolate chips
Sift all dry ingredients together in a large bowl; set aside.
Put the bananas into a large mixing bowl and mash at low speed. Add the eggs, oil, orange juice and vanilla and mix for 1 minute at medium speed. Add the dry ingredients, mix till smooth, about 2 minutes.
Add the chocolate chips and mix till blended. Pour into a greased and floured 9-inch tube or Bundt pan (can also use 2 loaf pans).
Bake at 350 degrees F for 1 1/4 hours. Cool on cake rack 15-20 minutes and then unmold. Allow the cake to come to room temperature before wrapping tightly.
If you are making 2 loaves and saving 1 for later, this cake keeps at room temperature for about 5 days and freezes well for 3 months, well wrapped.
Recipe Swap - September 11, 1999
RECIPES IN THIS FILE:
Lemon Chicken, Hunan Style
Apple Tart
Butter Prawns with Toasted Coconut
Chicken Tenders (like Cracker Barrel)
Apple Cheese Bake
Desperation Chicken Noodle Soup
Chilli Prawns with Cashew Nuts
Caramelized Pork Slices
Sesame Pork with Garlic Cream Sauce
Pork Chops and Apples
Ranch Chicken
Gingered Orange and Peanut Chicken
Zesty Roasted Chicken and Potatoes
Pot Roast of Brisket with Gravy
Carrot Ring
Spinach Noodle Kugel
Vegetable Tsimmes
Roasted Potatoes with Herbs and Garlic
Rugelach
Banana Cake
From: Susan,IL: I found this recipe out of a Betty Crocker Monthly magazine about 12 years ago. Somehow over the years, the recipe managed to disappear from the book. Recently I ran across Betty Crocker Web-site and asked if there was any way to locate this missing recipe. I got a response back from "Betty Crocker" with my long-lost recipe! It is really good!
LEMON CHICKEN, HUNAN STYLE
Source: A very old Betty Crocker Monthly Cookbook
Makes 6 servings
3 large whole chicken breasts (about 2 1/2 pounds)
Vegetable oil
1/4 cup all-purpose flour
1/4 cup water
1 egg
2 tablespoons cornstarch
2 tablespoons vegetable oil
1 teaspoon salt
1 teaspoon soy sauce
1/4 teaspoon baking soda
Lemon Sauce (for serving, recipe follows)
1/2 lemon, thinly sliced (to garnish)
Remove bones and skin from chicken; cut chicken into halves. Heat oil (1- to 1 1/2-inches) to 360 degrees F.
Beat remaining ingredients except Lemon Sauce and lemon slices with hand beater until smooth.
Dip chicken pieces one at a time into batter. Fry 2 pieces at a time until golden brown, turning once, about 7 minutes; drain. Repeat with remaining chicken.
TO SERVE:
Cut chicken crosswise into 1/2-inch slices; arrange in single layer on heated platter. Keep warm. Prepare Lemon Sauce; pour over chicken. Garnish with lemon slices.
LEMON SAUCE
1/2 cup water
1/2 teaspoon grated lemon peel
1/4 cup lemon juice
1/4 cup honey
1 tablespoon catsup
1/2 teaspoon instant chicken bouillon
1/2 teaspoon salt
1 clove garlic, finely chopped
1 tablespoon cornstarch
1 tablespoon cold water
Heat 1/2 cup water, the lemon peel, lemon juice, honey, catsup, bouillon, salt and garlic to boiling.
Mix cornstarch and 1 tablespoon cold water; stir into sauce. Cook and stir until thickened, about 30 seconds.
TO MAKE AHEAD:
After frying chicken, cover and refrigerate no longer than 24 hours. Heat chicken on ungreased cookie sheet in 400 degree F oven until hot, 10 to 12 minutes. Cut crosswise into 1/2-inch slices.
APPLE TART
From: Becky,LA
1 refrigerated pie crust (I use Pillsbury)
3 cups sliced apples (I don't peel)
1 tsp. ground cinnamon
Brown sugar substitute to equal 1 cup sugar
Place pie crust on cookie sheet.
Mix apples, sugar substitute and cinnamon in bowl.
Pile apples in middle of pastry. Pull edges up toward the center, leaving a hole in center.
Bake at 350 degrees F for about 1 hour.
BUTTER PRAWNS WITH TOASTED COCONUT
From: Lina, Mal
500 g large prawns, feelers trimmed
1/2 teaspoon salt
1/2 teaspoon ground black pepper
FOR THE OMELET:
2 eggs, beaten
1 teaspoon light soya sauce
1/4 teaspoon salt
1/2 teaspoon ground black pepper
90 g butter
60 g pan tasted grated coconut, blended in electric blender
2 teaspoon sugar
1/2 teaspoon salt
6 chilies , finely sliced
Spring onion and coriander leaves, chopped
Juice of 1 small lime
Season prawns with salt and pepper
Make thin omelet with omelet ingredients and chop finely. Set aside.
Heat oil and deep fry prawns until just cooked. Drain.
Heat butter over low heat, put in toasted coconut, sugar, salt and chilies. Toss well and cook until fragrant. Add finely chopped omelet, spring onions, coriander leaves and lime juice.
Add prawns and toss until well coated with omelet mixture. Serve hot.
CHICKEN TENDERS (LIKE CRACKER BARREL)
From: Debbie D., AL
1 lb. boneless, skinless chicken breasts, cut into strips
1/2 cup Italian dressing
1 1/2 tsp. honey
1 tsp. lime juice
Combine the dressing, honey and lime juice. Place the marinade in a plastic zipper bag and put in the chicken breasts. Let the chicken marinate for at least one hour before grilling.
I used the Maverick Healthy Grill to cook these and they were delicious. Our daughter thought that they were better than Cracker Barrel's!
APPLE CHEESE BAKE
From: Cyndi,IL
This is great for breakfast, lunch or dinner -- as a main dish, a side dish -- whatever! Enjoy!
18 cooking apples, peeled, cored, and sliced
2 cups flour
2 cups sugar
26 ounces of shredded Cheddar
2 sleeves buttery round crackers, crumbled (Ritz crackers)
1 cup melted margarine/butter
Simmer apple slices in boiling water until tender; remove from the water and drain. Place a layer of the apples in a buttered casserole dish. Set remaining apples aside.
Mix together the remaining ingredients for the crumb mixture and place a layer over the apples in the baking dish; repeat layering (apples, crumb mixture, apples....) until ingredients are used and crumb mixture ends up on top.
Bake at 350 degrees F for 35 to 45 minutes.
DESPERATION CHICKEN NOODLE SOUP
From: Debbie D., AL
I call this desperation soup because I was planning on making Julie's Tortellini Soup. After I had browned the mushrooms, onions, and garlic, I discovered that I had no tortellini. Knowing that my husband LOVES chicken noodle soup, I substituted the chicken broth for beef broth and added fine egg noodles instead of the tortellini. He has eaten it THREE times since Tuesday and I think that he would eat it again for supper tonight!
2 tbsp. olive oil
1 onion, chopped
1/2 pkg. carrots (I use the kind that were already cut into chips)
1 (4 oz.) can mushrooms, drained
2 tbsp. garlic, minced
2 quarts chicken broth (I used canned)
1 pkg. fine egg noodles
1/2 cup white wine
1 pkg. spinach (I use the kind that's already stemmed and washed)
Heat olive oil in a large stockpot. Add onions, carrots, mushrooms and garlic to the oil and cook until onions are transparent.
Put the chicken broth into the stockpot and bring to a boil. Add cup of white wine. Add the noodles and cook until the noodles are done.
When the noodles are finished cooking, add 1 pkg. spinach chopped and heat through. This makes a LARGE pot of chicken soup.
CHILLI PRAWNS WITH CASHEW NUTS
From: Lina, Mal
500 g shelled prawns, slit and deveined
SEASONING INGREDIENTS:
1 dessert spoon light soya sauce
1 dessert spoon oyster sauce
1 teaspoon ginger juice
1/4 teaspoon salt
2 tablespoon water
2 teaspoon cornflour
2 tablespoon oil
3 coves garlic (minced)
30g dried chillies, cut into 2, washed and drained
SAUCE INGREDIENTS:
1 dessert spoon light soya sauce
1 dessert spoon oyster sauce
1 teaspoon ginger juice
1 teaspoon sesame oil
1/2 teaspoon thick soya sauce
2 teaspoon sugar
TO FINISH:
2 tablespoon roasted cashew nuts
1 teaspoon cornflour combined with 2 tablespoon water
Marinate prawns in seasoning ingredients for at least 20 minutes.
Heat oil in wok and stir fry garlic until fragrant. Add dried chillies and stir fry over medium heat for about 30 seconds.
Put in prawns and cook over high heat until prawns change color. Add combined sauce ingredients and stir fry until prawns are cooked.
Stir in cashew nuts and cornflour thickening.
CARAMELIZED PORK SLICES
Source: Betty Crocker's Good and Easy Cookbook
From: Debbie D., AL
Makes 4 servings
"Serve these slightly sweet pork slices over noodles, rice or with baked or mashed sweet potatoes."
1 pound pork tenderloin, cut into 1/2-inch slices
2 cloves garlic, finely chopped
2 tablespoons packed brown sugar
1 tablespoon orange juice
1 tablespoon molasses
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Spray a 10-inch nonstick skillet with nonstick cooking spray; heat oven medium-high heat.
Cook pork and garlic in skillet 6 to 8 minutes, turning occasionally, until pork is light brown and slightly pink in center. Drain if necessary.
Stir in remaining ingredients; cook until mixture thickens and coats pork.
SESAME PORK WITH GARLIC CREAM SAUCE
From: Debbie D., AL
1 1/2 pounds pork tenderloin
1 tbsp. vegetable oil
1 tbsp. sesame seeds, divided use
FOR THE GARLIC CREAM SAUCE:
1 tbsp. butter or margarine
2 cloves garlic, minced
1 (3 oz.) pkg. cream cheese, cut into cubes
1/3 cup milk
1 tbsp. chopped green onions
Set oven control to broil.
Cut pork into 1/2-inch slices. Brush oil over pork. Place pork on rack in broiler pan. Sprinkle with half of the sesame seeds.
Broil pork 4-6-inches from heat for 6 minutes; turn. Sprinkle with remaining sesame seeds. Broil about 5 minutes longer or until pork is done.
Melt butter in 10-inch skillet over medium heat. Cook garlic in butter about 2 minutes, stirring occasionally, until softened.
Reduce heat to low. Stir cream cheese and milk into garlic mixture. Cook about 1 minute, stirring constantly, until smooth and hot. Stir in green onions.
Serve sauce with pork. YUMMY!
PORK CHOPS AND APPLES
From: Debbie D., AL
6 pork rib chops, 1/2-inch thick (about 1 1/2 pounds total)
3 or 4 unpeeled apples, sliced
1/4 cup brown sugar, firmly packed
1/2 tsp. ground cinnamon
2 tbsp. butter or margarine
Heat oven to 350 degrees F. Grease a 13x9-inch baking dish.
Spray 10-inch skillet with PAM; heat over medium heat. Cook pork in skillet about 5 minutes, turning once, until brown.
Place apple slices in baking dish. Sprinkle with brown sugar and cinnamon; dot with butter. Top with pork.
Cover and bake about 1 hour or until pork is done and apples are tender.
RANCH CHICKEN
From: Debbie D., AL
4 skinless, boneless chicken breast halves (about 1 pound)
1/4 cup ranch dressing
1/3 cup dry bread crumbs
2 tbsp. olive or vegetable oil
Dip chicken into dressing, then coat with bread crumbs.
Heat oil in 12-inch nonstick skillet over medium-high heat. Cook chicken in oil 12-15 minutes, turning once until outside is golden brown and juice is no longer pink when centers of thickest pieces are cut.
GINGERED ORANGE AND PEANUT CHICKEN
From: Debbie D., AL
1/3 cup orange juice
1/4 cup creamy peanut butter
1/2 tsp. ground ginger
6 boneless, skinless chicken breast halves (about 1 1/2 pounds)
1 1/4 cups finely chopped salted peanuts.
Heat oven to 400 degrees F. Grease a 13x9-inch baking pan.
Gradually stir orange juice into peanut butter into medium bowl. Stir in ginger.
Dip chicken into peanut butter mixture, then coat with peanuts. Place in pan.
Bake uncovered 25-35 minutes, turning once, until chicken is done.
ZESTY ROASTED CHICKEN AND POTATOES
From: Debbie D., AL
6 skinless, boneless chicken breast halves
1 pound small red potatoes, cut in quarters
1/3 cup mayonnaise or salad dressing (I use ranch salad dressing)
3 tbsp. Dijon mustard
1/2 tsp. ground black pepper
2 cloves garlic, crushed
Chopped fresh chives or green onion (optional, to garnish)
Heat oven to 350 degrees F. Grease a (15 1/2 x 10 1/2 x 1-inch) jelly roll pan.
Place chicken and potatoes in prepared pan. Mix with remaining ingredients except for the chopped chives or green onions.
Bake uncovered 30-35 minutes or until potatoes are tender and chicken is done.
Sprinkle with chopped green onions.
POT ROAST OF BRISKET WITH GRAVY
From: Gina, Fla
Makes 8-10 servings
3 cloves of garlic, minced
Salt and freshly ground black pepper
1 (5 lb.) first-cut brisket
2 large onions, peeled and cut into eighths
2 lbs. carrots, scraped and cut into slices
1 cup dry red wine
Preheat oven to 500 degrees F.
Make a paste with the garlic, salt and pepper. Rub the paste onto both sides of brisket. Put the meat into a roasting pan, fat side up and roast until very brown, 15-20 minutes.
Remove the brisket from the oven and lower the heat to 350 degrees F.
Strew the onions over the bottom of the pan. Replace the meat and put the carrots on top. Pour the wine into the pan.
Cover the meat with aluminum foil and roast for 2 to 2 1/2 hours or until the meat is tender.
Remove the meat and carrots to a plate and keep warm or refrigerate. Pour the liquid and onions into a bowl. Refrigerate or freeze the liquid until the fat rises to the top and can easily be removed.
Put the liquids and onions in a processor or blender and puree.
Slice the meat and put it back in the pan for a few minutes with the gravy to heat up. Serve with the carrots, reheating if necessary.
CARROT RING
From: Gina, Fla
Makes 6-8 servings
1 1/2 lbs. carrots, scraped and sliced into thin rounds
1 cup brown sugar
1 1/2 cups vegetable shortening
4 eggs, separated
2 1/2 cups flour
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
3 tbsp. lemon juice
1 tsp. grated lemon peel
1 tsp. almond extract
2 tbsp. water
Cook the carrots in boiling salted water for 15-20 minutes until very tender. Drain well and puree.
Preheat the oven to 350 degrees F and grease an 8-cup mold or Bundt pan.
Cream together the brown sugar and shortening, add the egg yolks and the carrot puree; set aside.
Sift the flour with the baking powder and baking soda and salt. Add to the carrot mixture alternately with the lemon juice, lemon peel and extract and 2 tbsp. water; set aside.
Beat the egg whites until stiff but not dry and fold into carrot mixture then gently turn into the prepared pan.
Bake for 50 minutes to an hour until the ring is puffed and the top is slightly cracked and lightly colored.
Invert the ring onto a serving dish.
SPINACH NOODLE KUGEL
From: Gina, Fla
Makes 6-8 servings
This recipe can easily be doubled.
1 onion, chopped
1 (1/2 cup) stick butter, divided use
1 (8 oz.) pkg. noodles (fine or medium)
2 pkg. Birds Eye Creamed Spinach, thawed and cooked according to package directions
1 (8 oz.) container sour cream
2 eggs, beaten
Bread crumbs (to sprinkle on top)
Salt and peppe,r to taste
Saute onion in 1/4 stick butter until golden.
Cook noodles according to directions on package. Drain noodles and toss with the remaining 1/2 stick butter. Add the spinach, sour cream, eggs, sauteed onions and salt and pepper to your taste; blend well.
Pour into a buttered casserole dish and sprinkle with bread crumbs.
Bake at 350 degrees F for 45-60 minutes. YUMMY!!!
VEGETABLE TSIMMES
From: Gina, Fla
Makes 8-10 servings
3 large sweet potatoes, peeled and sliced
4 large carrots, thinly sliced
1 small butternut squash, peeled, seeded and sliced
1/4 cup raisins
1/4 cup prunes
1/4 cup golden raisins
1/4 cup chopped dates
Grated rind of 1 orange
Juice of 1 lemon
2 tbsp. brown sugar
1/4 cup honey
Layer all fruit and veggies in a 9x13-inch baking pan. Sprinkle with remaining ingredients.
Cover with foil and bake at 350 degrees F for 1 1/2 to 2 hours until vegetables are tender.
ROASTED POTATOES WITH HERBS AND GARLIC
From: Gina, Fla
2 lbs. small red potatoes, cleaned and quartered
2 large cloves garlic, thinly sliced
2 tbsp. olive oil
1/2 tsp. dried savory
1/2 tsp. dried thyme
1/2 tsp. dried marjoram
Salt and pepper to taste
Toss the potatoes with the other ingredients. Salt and pepper to taste.
Roast in a large baking pan at 500 degrees F for 30 minutes, stirring one or twice.
RUGELACH
From: Gina, Fla
Makes 32 delicious cookies
1/2 lb. unsalted butter, softened
1 (8 oz.) pkg. cream cheese, softened
2 cups flour
FOR THE FILLING:
1/2 cup sugar (and 1/4 sugar for topping)
1/2 cup seedless raisins
1 tsp. ground cinnamon
1 cup finely chopped walnuts
Cream butter and cream cheese together. Beat in flour little by little. Knead dough till all flour is incorporated. Wrap in plastic and refrigerate 1 hour.
Divide dough into two balls. Wrap up 1 ball and refrigerate and roll out the other ball into a circle about 1/16-thick on a lightly floured surface. Cut into 16 pie shaped wedges.
Combine the 1/2 cup sugar with the remaining ingredients for the filling. Sprinkle filling onto the top and roll up each wedge starting at wide end. Sprinkle with 1/4 cup sugar. Place on a greased cookie sheet.
Bake at 375 degrees F for 15-18 minutes.
These freeze well also.
BANANA CAKE
From: Gina, Fla
3 cups sugar
4 cups flour
1 tsp. baking powder
3 tsp. baking soda
6 ripe bananas
4 large eggs
1 cup canola oil
1/2 cup orange juice
1 1/2 tsp. vanilla extract
12 oz. semisweet chocolate chips
Sift all dry ingredients together in a large bowl; set aside.
Put the bananas into a large mixing bowl and mash at low speed. Add the eggs, oil, orange juice and vanilla and mix for 1 minute at medium speed. Add the dry ingredients, mix till smooth, about 2 minutes.
Add the chocolate chips and mix till blended. Pour into a greased and floured 9-inch tube or Bundt pan (can also use 2 loaf pans).
Bake at 350 degrees F for 1 1/4 hours. Cool on cake rack 15-20 minutes and then unmold. Allow the cake to come to room temperature before wrapping tightly.
If you are making 2 loaves and saving 1 for later, this cake keeps at room temperature for about 5 days and freezes well for 3 months, well wrapped.
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